Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines-Reference-Cited by-同舟云学术

Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines

Published:2020-09-12 Issue:3 Volume:101 Page:1143-1149
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Marchante Lourdes¹,Mena Adela¹,Izquierdo‐Cañas Pedro M¹,García‐Romero Esteban¹,Pérez‐Coello María Soledad²,Díaz‐Maroto María Consuelo³^ORCID

Affiliation:

1. Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF) IVICAM Ciudad Real Spain

2. Food Technology, Facultad de Ciencias y Tecnologías Químicas Universidad de Castilla‐La Mancha Ciudad Real Spain

3. Food Technology, Instituto Regional de Investigación Científica Aplicada (IRICA) Universidad de Castilla‐La Mancha Ciudad Real Spain

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10725

Reference44 articles.

1. Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

2. Formation of ethyl carbamate precursors during grape juice (chardonnay) fermentation. I. Addition of amino acid, urea, and ammonia: effects of fortification on intercellular and extracellular precursors;Ough CS;Am J Enol Vitic,1988

3. Influence of sulfur dioxide on the formation of aldehydes in white wine;Frivik SK;Am J Enol Vitic,2003

4. Effect of SO2 on the formation and evolution of volatile compounds in wines

5. Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

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